This vinegar coleslaw recipe will be a hit at your next cookout! It’s sweet and tangy, crunchy and refreshing, and super easy to make.
There are two types of people in this world: those who like vinegar coleslaw and those who like creamy coleslaw. I usually count myself in the creamy coleslaw group (if you do too, find my recipe here!), but lately, this vinegar coleslaw recipe has really been hitting the spot.
I toss it in a 7-ingredient apple cider vinegar dressing and sprinkle in toasted sunflower seeds for extra crunch. It’s sweet and tangy, light and refreshing, and so darn fun and colorful. If you need an easy side dish for a cookout or picnic in the next few weeks, I highly recommend you try it. It’s guaranteed to be a hit!
Vinegar Coleslaw Recipe Ingredients
This vinegar coleslaw recipe starts with lots of crunchy veggies: red cabbage, green cabbage, and carrots. I shred the veggies myself because I think they have the best texture and flavor that way, but if you’re pressed for time, I totally get it! For an easy shortcut, replace the cabbages and carrots with 6 cups of store bought coleslaw mix.
I round out the recipe with these simple ingredients:
- Scallions – For oniony depth of flavor.
- Apple cider vinegar dressing – If you ask me, a good vinegar coleslaw should be a little sweet, so for this recipe, I balance the tangy dressing with a teaspoon of extra honey.
- Sunflower seeds – Toast them in a small, dry skillet over low heat to bring out their nutty flavor.
- Sea salt – To make all the flavors pop.
- And parsley – For a fresh finishing touch!
Find the complete recipe with measurements below.
How to Make Vinegar Coleslaw
This vinegar coleslaw recipe is super simple to make! Here’s what you need to do:
First, make the dressing. Instead of whisking together the dressing in a separate small bowl, I make it right at the bottom of the bowl I’m going to use to make the coleslaw. Fewer dishes = easier cleanup!
Then, add the shredded vegetables, scallions, and salt. Toss to combine.
Next, it’s time to chill. This vinegar coleslaw recipe is best after the veggies have a chance to marinate in the dressing. Cover the bowl and chill for at least 20 minutes (and up to 2 days!) before you serve it.
Finally, season to taste. After the coleslaw chills, taste and adjust the seasoning. Right before serving, sprinkle it with the parsley and sunflower seeds and toss. Enjoy!
Vinegar Coleslaw Serving Suggestions
Like my mayo-based coleslaw, this vinegar coleslaw is a delicious cookout side dish. We love it with classic cookout fare like fruit salad and corn on the cob, with one of these recipes as a main dish:
If you have leftovers, save them for lunch the next day. They’d pair well with almost any sandwich – this Caprese Sandwich, this Avocado Sandwich, or even this Grilled Cheese! You really can’t go wrong.
More Favorite Salads and Slaws
If you love this vinegar-based coleslaw recipe, try one of these tasty salads next:
Serves 4 to 6
This sweet and tangy vinegar coleslaw is a perfect side dish for cookouts and picnics. You can prepare it up to 2 days in advance – just wait to add the sunflower seeds and parsley until the last minute.
- ½ recipe Apple Cider Vinegar Dressing
- 1 additional teaspoon honey
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, sliced into thin peels
- 2 scallions, chopped
- Heaping ¼ teaspoon sea salt
- 1 tablespoon chopped parsley
- ¼ cup toasted sunflower seeds
Prepare the Apple Cider Vinegar Dressing and place in a large bowl with 1 additional teaspoon of honey. Add the cabbage, carrots, scallions, and salt and toss to combine.
Chill for at least 20 minutes, season to taste, and sprinkle with the parsley and sunflower seeds before serving.